Total TimePrep: 25 min. + chilling Bake: 10 min./batch
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups packed brown sugar
- 2 eggs
- 1/4 cup water
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs. Gradually add water and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and mix well. Fold in coconut. Cover and refrigerate for 2-4 hours.
- Shape into 1-in. balls. Place 2 in. apart on greased baking
- sheets; flatten with fingers into 2-1/2-in. x 1-in. rectangles. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts2 each: 107 calories, 4g fat (2g saturated fat), 12mg cholesterol, 61mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Jul 13, 2018
This recipe is old as dirt.. Way before people became fussy and spoiled!
Dec 13, 2017
Good taste just hard as a rock. First time making cookies that had to be chilled first so they were gooey when I started to flatten with the fork.
Dec 20, 2016
I love the fact that these aren't overly sweet but still delicious!
Dec 3, 2016
My Grandmother always made these, I love them, and the fact that they are not real sweet. A family favorite.
Dec 3, 2016
I loved how simple the ingredients were, things that almost every baker would have in their pantry. I know I always seem to have a half a bag of coconut waiting to be made into something.I'm not a big fan of handling food, so while I made a few of these in the traditional washboard shape, I scooped the rest with a cookie scoop and then pressed them with a floured glass before making the marks with the fork. Like many old fashioned cookies, these aren't overly sweet. My son thought they needed a "little something", so I dipped them in melted chocolate and then sprinkled them with nonpareils.
Nov 22, 2015
Very good flavor. Had trouble with the shape. Overall it is a great cookie.
Aug 24, 2015
This is a very old recipe-- from a time when cookies weren't very sweet. The name should let you know that it's an old cookie. My mom used to make these in the Depression. I think her mom made them too. My dad always liked them, but I always found them too dry unless I dunked them in milk. My mom's recipe is exactly the same. . Mom always had to watch them so they wouldn't burn. I'm going t try making them today, but I think they need more liquid. The pineapple juice or orange juice concentrate might be a good addition.
Jun 12, 2014
I was able to make my cookies look like the picture. Rolled dough like a tootsie.roll. Not too thick and then mashed slightly before scoring with a fork. I liked the texture. These are not a sweet cookie. They are more of a dunk in your milk cookie. I did roll mine in sugar before baking. If I had not then I do not think I would like them. Going to make again but use the suggestions from other comments about different extract and either pineapple juice or coconut water.
Feb 22, 2014
The batter didn't need to be refrigerated. 1"balls made for tiny cookies hard to shape into a rectangle. So I used twice as much and got a better size. They baked up nicely but had NO coconut flavor. I would suggest coconut flavoring. I actually threw away the whole batch:(
Mar 11, 2013
I made these exactly as directed except for one thing. I had some coconut flavoring here from another recipe, so I used half vanilla and half coconut flavoring and the cookies turned out so delicious. This is definitely a keeper. I make about 40 - 50 dozen cookies each Christmas for gifts and entertaining. I've already earmarked this one for next Christmas.